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    Wednesday, July 20, 2016

    Best Roast Butternut Soup, with Roast Chicken Pieces and Broccoli Garnish

    If you are are looking for a smooth Pumpkin/Butternut Squash Soup. This is the one
    The addition of the large pieces of Roast Chicken just add another dimension
    Plus little flavourful slices of broccoli on top
    This is a complete meal
    I found this soup on better a website that sends me emails each morning
    It is soup time at the moment and this was a little beauty
    For those interested, it is gluten free and also Paleo 
    4 Bone-in, skin-on breasts, chopped into bite-sized pieces
    1 Medium Butternut Squash, peeled, seeded, chopped
    1 Small Yellow Onion, rough chopped
    2 cloves Garlic, peeled and left whole
    2 Tablespoon Olive Oil
    Sea Salt and Freshly ground black pepper

    5 cup Chicken Broth
    ⅓ tsp Ground Cumin
    ⅓ tsp Ground Coriander

    2 tsp Fresh Lemon Juice

    Optional Garnish
    Kale  sliced
    in my case or as I find Kale a little boring
    broken into florets, just enough to use as a garnish

    To prepare broccoli
    Slice broccoli thinly,
    I used a mandolin
    Blanch the broccoli
    in boiling salted water for about 45 seconds
    Strain immediately and plunge into cold water, to stop cooking
    This will keep the fabulous bright green colour

    In a frying pan, on medium heat, add about 1 tablespoon olive oil
    add 1 clove of garlic, finely copped with sea salt and about 1 tbs of lemon zest
    Just sauté gently for about a minute be careful not to burn the garlic

    Throw in blanched broccoli and cook till heated through
    Use to garnish soup

    Preheat the oven to 200C degrees
    Place the chicken, squash, garlic, and onion on a baking sheet.
    Season the chicken and vegetables with the oil, salt and pepper. 
    Bake for 25 minutes.
    Remove the chicken and set it aside.
    Place the remaining vegetables into a blender with any excess oils.
    Add the remaining ingredients, and blend until smooth.
    Depending on the size of your blender, you may have to do this in two batches.
    Strain through a sieve, into a stock pot and bring into a boil.
    There was still some fibre from the squash, I though it needed to go
    So I strained it
    Reduce to a simmer and return the chicken.
    Simmer the soup uncovered for 20 minutes.
    If you really want to use kale, stir in it for the last 5 minutes.

    Or again my case, I served the soup and topped with Broccoli Slices
    Very pretty and tastes fab
    Of course I had leftovers
    Reheat it very gently, so that the chicken heats through

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